Borlotti Bean and Parmesan Soup
Ready In: 1 hr 30 mins
Serves: 4-6
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, sliced
- 100 g speck, chopped
- 200 g potatoes, peeled and chopped
- 5 g dried porcini mushrooms, soaked and chopped
- 6 sage leaves
- 125 ml white wine
- 500 g dried borlotti beans, soaked
- 2 liters water
- 3 cups chicken stock
- 200 g parpadelle noodles, cooked
- parmesan cheese, to serve
Directions
- Heat oil in large saucepan.
- Add garlic, speck, potato, mushrooms and sage, cook 4 minutes.
- Add wine, cook another minute then add beans and water.
- Simmer one hour then process in food processor.
- Return to pot, add stock, cook 10 minutes.
- Place noodles in base of serving bowls, spoon soup over top.
- Sprinkle generously with parmesan cheese.
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